Happy Recipe Friday!
Today we are featuring the lovely Anya Kassoff, author of The Vibrant Table and the brains behind GolubkaKitchen.com.
Anya Kassoff is the author of The Vibrant Table – Recipes from My Always Vegetarian, Mostly Vegan and Sometimes Raw Kitchen (Roost Books, 2014). She was born in Russia and grew up in a family of passionate home cooks. While following several career paths, one passion remained steady: she ended every day in the kitchen, perfecting her cooking intuition and gaining strong interest in holistic, whole foods-focused recipes. In 2010, Anya started sharing her healthy culinary discoveries on her blog, Golubka, which has since gained a worldwide following. Her recipes have appeared on Oprah.com and Guardian.com. Golubka has been a finalist for Saveur magazine’s Best Food Blog awards twice and was cited by Bon Appetit magazine as one of the best vegan and gluten-free blogs. Anya now lives in Florida with her husband and younger daughter. She works in collaboration with her older daughter, Masha Davydova, who photographs all of her recipes.
THE BOOK: THE VIBRANT TABLE
“The Vibrant Table is our first cookbook, with 100 all new recipes created by me and photographed by my older daughter, Masha. It is published by Roost Books, and is now available on Amazon, Roost, Barnes & Noble, Indie Bound and Powells. As of September of 2014, the cookbook is available in French! Learn more here, buy here.
Four years ago, back when food blogging was a lesser known sport, Masha and I registered the blog name Golubka. I knew nothing about blogging and Masha didn’t know a thing about food photography, but we both had a longing to make something together. The kitchen was the perfect place for our interests to intersect. A few years and many shared recipes later, we got a book offer, which was no doubt one of the best days in both of our lives.
The Vibrant Table is an extension of what happens here at Golubka Kitchen – health and nourishment are held above all, and flavor is never compromised. The recipes in the book are always vegetarian, mostly vegan, gluten-free, and sometimes raw. Useful tips on on sprouting, grinding your own flours, making nut milks, and building a well-stocked pantry are balanced with the whimsy of recipes like Amaranth Pumpkin Porridge, Squash Blossom Quiche and Swirled Acai Cheesecake. An entire chapter is dedicated to cooking for and with children, all the while raising conscious and adventurous eaters.”
THE RECIPE: ASIAN FLAVORED VEGGIE BURGERS WITH ASPARAGUS FRIES
Asian Flavored Veggie Burgers
(makes 8-9 patties)
for the rice
1 cup black Forbidden rice
1 3/4 cup full fat coconut milk
handful of kaffir lime leaves – bruised with the back of a knife
pinch of salt
to prepare the rice
Mix all the ingredients in a small saucepan and bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Remove from the heat and let cool.
for the burgers
2 cups shelled edamame or fresh shelled fava beans or green peas
1 cup untoasted pistachio nuts or pumpkin seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
2 cups coconut black rice (from above)
1/4 cup ground chia or flax seeds
3 soft dates – pitted and mashed with a fork
2 tablespoons sesame tahini
1 shallot – minced
3 garlic cloves – minced
zest and juice of 1 lime
1 small red chili – seeded and minced
1/4 teaspoon red pepper flakes
Large handful fresh mint leaves – chopped
sea salt to taste
to make the veggie burgers
1. Blanch the edamame for 3-4 minutes in a large amount of well salted boiling water. Transfer into an ice water bath, drain when chilled. If using fresh fava beans, blanch them for 1-2 minutes, then shock in an ice water bath and squeeze each bean out of its outer skin when chilled. If using peas, blanch for 30 seconds, then shock.
2. Grind the pistachio nuts or pumpkin seeds into a coarse meal in a food processor. Grind the coriander, cumin and mustard seeds in a mortar with a pestle or in a designated coffee grinder.
3. In a large bowl, partially mash the edamame, fava or peas with potato masher or fork, leaving bigger pieces and some whole beans here and there.
4. Preheat oven to 475 F. Add rice, ground pistachio nuts, chia meal, dates, tahini, ground spices, shallot, garlic, lime zest and juice, chili, pepper flakes, mint and sea salt.
5. Mix thoroughly with your hands, form burger patties and place them on a parchment paper covered baking sheet. Bake for 15 minutes.
6. Let cool and serve between slices of this bread with fresh lettuce leaves, marinated beets and a few mint leaves, or wrapped in a collard green leaf with a slice of tomato and marinated beets.
2 tablespoons ground chia or flax seeds
4 tablespoons freshly squeezed lemon juice
2 tablespoons purified water
1 asparagus bunch – about 25-30 pieces
1/4 cup ground pistachio or other nuts, or pumpkin seeds
1/4 cup sesame seeds
1/4 cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon salt, plus more for sprinkling (optional)
1 teaspoon coconut sugar
1/2 tablespoon cumin seeds – ground
1/4 teaspoon red pepper flakes
to make the asparagus fries
1. Choose asparagus spears of medium thickness, they shouldn’t be too thin in order to hold their shape. Trim the hard ends of each asparagus spear and discard.
2. In a shallow dish, whisk together the lemon juice, water and chia meal. Set aside and let it form a thin gel.
3. Mix the rest of ingredients in a bowl or shake them in a ziplock bag to combine thoroughly. Pour about 1/3 cup of this mixture onto the large plate.
4. Preheat oven to 395 F. Dip the asparagus, one spear at a time into the lemon-chia mixture, then transfer it to a plate with the dry coating. Using a fork, generously cover it to coat, avoiding touching the spear and the coating with your hands in order to keep the coating on the asparagus and as dry as possible.
5. Carefully transfer coated asparagus spears onto a parchment paper covered baking sheet. Continue to add more of the coating mixture to the plate as it gets used up. Bake for 15-20 minutes or until the coating is dry and golden.
6. Remove from the oven and serve immediately. The leftovers will get soggy in the fridge, nevertheless will be still delicious and great for placing between a slice of bread along with the burgers and vegetables.
Marinated Golden Beets
1/2 lb golden beets – thinly julienned
2 1/2 tablespoons apple cider vinegar
3/4 tablespoon coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon ground coriander
1/2 small garlic clove – minced
1/8-1/4 teaspoon ground hot chili pepper
to marinate the beets
Combine all of the ingredients in a medium bowl, mix thoroughly, cover and let marinate for 4 to 24 hours in the refrigerator. Stir again and serve.